Ingredients:
- 1 lb ground beef or turkey
- 1 tbsp olive oil
- 1 large onion, diced
- 3 bell peppers (assorted colors), diced
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) beef broth (or chicken broth)
- 1 cup cooked rice
- 2 cups water
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp smoked paprika (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Shredded cheese (optional, for garnish)
Instructions:
- Cook the Meat:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the ground beef or turkey and cook until browned, breaking it apart with a spoon. Drain any excess fat.
- Sauté the Vegetables:
- Add the diced onion and bell peppers to the pot. Sauté until they are softened, about 5-7 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add Liquids and Seasonings:
- Stir in the diced tomatoes (with their juice), tomato sauce, and beef broth.
- Add the water, dried basil, dried oregano, smoked paprika (if using), and salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes.
- Add the Rice:
- Stir in the cooked rice and let the soup simmer for another 5-10 minutes, allowing the flavors to meld together.
- Serve:
- Ladle the soup into bowls and garnish with chopped fresh parsley and shredded cheese if desired.
Tips:
- For a spicier version, you can add a pinch of red pepper flakes or use spicy sausage instead of ground beef.
- If you prefer a thicker soup, you can add a little tomato paste.
- This soup stores well in the refrigerator for a few days and can also be frozen for longer storage.
Enjoy your homemade Stuffed Bell Pepper Soup!
